JP3479575B2 - Aggregate food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food mainly composed of flour, starch or a natural polysaccharide having a gelling ability, which is subdivided into noodles or a certain shape and treated as an aggregate in a distribution process or the like. Regarding food.

[0002]

2. Description of the Related Art In recent years, the variety of bento boxes sold at convenience stores and the like has become ever more abundant, and summer boiled noodles such as zaru-soba, chilled Chinese buckwheat, chilled udon, and spaghetti, tempura soba, tempura udon, etc. Boiled noodles have also become popular and are becoming popular. Usually, boiled noodles are boiled and eaten immediately, but various measures have been taken to prevent boiled noodles from growing, and they are now available in stores.

However, even though measures have been taken to prevent boil elongation, it is difficult to maintain the condition of boiled noodles immediately after being boiled, and it is inevitable that the boiled noodles lose their stiffness. A bigger problem is that the boiled noodles stick to each other and form a lump if left unattended.
For this reason, for example, soba and the like have been devised such that they can be easily taken by collecting them into bite-sized split soba-shaped buckwheat noodles, but this is not a fundamental solution.

On the other hand, there are boiled Chinese noodles called LL (Long Life) noodles which are boiled and then sterilized to be vacuum-sealed for distribution. The LL noodles usually prevent sticking. Edible oil is used for. However, the use of edible oil gives the noodles an oily feeling, which makes it especially uncomfortable when used in buckwheat noodles or udon noodles. There is a problem of getting your hands dirty when you take it out from.

In addition to noodles, there are similar problems with bean jam and kudzu. These are soaked in syrup and pasteurized in hot water, but if the amount of syrup is reduced, the soybean gel and kudzu noodles will melt and stick together. The same is true for the white ball dumplings made from white ball powder, and if you boil them together for the sake of simplicity, they will stick together. The same applies to the macaroni and the harusame used for salads and the like. When they are served as salads, they may be prevented from sticking by using mayonnaise containing oil or dressing containing sesame oil.

[0006]

As described above, there has been no effective measure for preventing sticking when boiled noodles, steamed noodles and the like are circulated, and there are many problems in using edible oil in LL noodles. It was The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a food product in which sticking and elongation are prevented without impairing texture.

[0007]

The present invention relates to a food mainly containing one or more of flour, starch, and a natural polysaccharide having a gelling ability, which is gum arabic, pullulan, and water-soluble soybean polysaccharide. It is characterized in that it is coated with a solution containing at least one of the above as the main ingredient. The present invention is also characterized in that the food is a noodle-like food or a food that is subdivided into a certain shape, and is treated as an aggregate in a distribution process, a processing process, or the like. Specific examples of the noodle-like food product to which the present invention can be applied include Chinese noodles, Japanese buckwheat noodles, udon noodles, somen, harsame, beef noodles, spaghetti, kudzu kiri, tokoroten and the like. In addition, as the subdivided foods, there are rice cakes, white balls, macaroni, lasagne and the like.

The concentration of gum arabic, pullulan, or water-soluble soybean polysaccharide in the solution used in the present invention is preferably 0.1 to 40%. As a specific method of coating, a method of immersing the boiled food in a solution, or spraying the solution with a spray, and in the case of a steamed food, the noodles are coated before steaming, or after steaming. A method of coating in the same manner as the boiled food can be used.

Gum arabic is a viscous sap secreted from trees of the genus Acacia of the legume family. According to the research conducted by the present inventors, it was revealed that the aqueous solution of gum arabic is compatible with starch, agar and other stabilizers at a low concentration, but becomes poor at a certain concentration. The present invention was made based on such knowledge. That is, when an aqueous solution comes into contact with the surface of noodles that have been boiled and absorbed, the noodles further absorb water and stretch, and at the same time, the noodles stick to each other, which is a result of compatibility. However, the aqueous solution of gum arabic has poor compatibility at a certain concentration, and coating the boiled noodles with this not only prevents the noodles from sticking to each other, but also prevents elongation.

Moreover, gum arabic is xanthan gum,
Compared to other gums such as Locust, it has a very low viscosity. For this reason, for example, an aqueous solution of xanthan gum or the like has a paste-like texture and greatly deteriorates the texture when coated on boiled noodles even at a low concentration of about 0.5%. However, there is almost no pasty feeling. However, even if the concentration of the aqueous solution of gum arabic exceeds 40%, a pasty feeling appears on the surface. Further, in order to obtain the effect of preventing sticking, the gum arabic concentration needs to be 0.1% or more. Similar effects can be obtained when pullulan or water-soluble soybean polysaccharide having properties similar to gum arabic is used.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Boiled buckwheat noodles were treated under various conditions, placed in a container and refrigerated for 24 hours, and then observed and textured. The processing conditions are shown in Table 1 below.
Shown in. However, 0.5% of a natural antibacterial substance was added to each treatment liquid.

[0012]

[Table 1]

The aqueous solution concentrations in Table 1 are chosen to approximate the viscosity of the aqueous solution for each sample. The observation results and texture test results of each sample are shown in Table 2 below. ⊚ is very good, ◯ is good, Δ is slightly bad, and x is bad.

[0014]

[Table 2]

From the above results, it has been clarified that the noodles can be effectively prevented from sticking to each other and the elongation of the noodles can be suppressed by immersing the noodles in the aqueous solution of gum arabic without the feeling of pastyness. Despite the extremely low concentration, coating with an aqueous xanthan gum solution or an aqueous locust solution cannot avoid a sticky feeling and is not a measure for preventing sticking. Although not shown in the table, it was confirmed that if the gum arabic concentration is 40% or less, the effect of preventing sticking can be obtained without giving a pasty feeling. The same was true for pullulan and water-soluble soybean polysaccharide.

Preparations of kudzu powder, agar, carrageenan, and glucomannan were added with sugar, heated and dissolved, and cooled and cut into noodles. A syrup adjusted to a sugar content equivalent to that of this kudzu noodle noodle-like gel and finally adjusted to pH 3.8 was prepared, and the kudzu noodle noodles were immersed in this syrup and sterilized in hot water. Samples (control products) with various ratios of kuduri noodles and syrup were prepared. On the other hand, before immersing in syrup, after immersing in a 5% aqueous solution of gum arabic, cutting the liquid and changing the ratio of kudzu noodles and syrup, the same hot water sterilization (sample) was made. It was Table 3 below shows the results of examining the sticking state of these samples after refrigerated storage for 24 hours.

[0017]

[Table 3]

From the above results, it has been clarified that dipping in an aqueous solution of gum arabic before sterilizing hot water can prevent sticking of kudzu noodles even if the amount of syrup for sterilizing hot water is reduced. Although no examples are given, by coating LL noodles with an aqueous solution of gum arabic in the same manner, sticking can be prevented, and various difficulties in using edible oil can be solved. Further, the present invention is not limited to noodle-shaped foods, such as pasta-shaped or dango-shaped foods, which stick to each other when boiled and left to stand, such as flour or starch, or a natural polysaccharide having a gelling ability. It can be applied to some foods that are the main constituents.

[0019]

As described above, according to the present invention, food texture such as boiled noodles is coated with a solution containing at least one of gum arabic, purunan or water-soluble soybean polysaccharide as a main ingredient to improve the texture. It is possible to prevent sticking and stretching without damaging.

Continuation of front page (56) Reference JP-A-5-276882 (JP, A) JP-A-2-117353 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1 / 00 A23L 1/03 A23L 1/05-1/06 A23L 1/10 A23L 1/16

Claims (2)

(57) [Claims] 1. A food mainly comprising at least one of cereal flour, starch and a natural polysaccharide having a gelling ability, which is boiled
After raising, coat with gum arabic solution
Refrigerated storage condition, and after cooking boiled
Sterilization process coated with a solution containing aluminum as the main ingredient
The food in one of the vacuum-sealed states which has been subjected to . 2. The food according to claim 1, wherein the food is noodle-shaped food or food subdivided into a certain shape and is treated as an aggregate.